Description
Maple Beaver Tails are a Canadian treat that is crispy on the outside, soft on the inside, and drenched in a sweet maple syrup glaze. This iconic pastry is often served at festivals and fairs but can be made at home for a delicious indulgence.
Ingredients
Scale
- For the Beaver Tails Dough:
- 2 1/4 teaspoons active dry yeast
- 3/4 cup warm water (about 110°F / 43°C)
- 1 tablespoon sugar
- 3 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup milk (whole or 2%)
- 2 tablespoons butter, softened
- 1 egg
- For the Maple Syrup Glaze:
- 1/2 cup pure maple syrup
- 2 tablespoons butter
- 1/4 teaspoon vanilla extract (optional)
- For Frying:
- Vegetable oil (for frying)
Instructions
- Activate the yeast:
In a small bowl, combine the warm water, yeast, and 1 tablespoon of sugar. Stir and let it sit for 5-10 minutes, or until the mixture becomes foamy. - Make the dough:
In a large bowl, whisk together the flour, 2 tablespoons of sugar, and salt. Add the activated yeast mixture, vanilla extract, milk, butter, and egg. Mix until a dough forms. - Knead the dough:
Turn the dough out onto a floured surface and knead it for about 5-7 minutes, or until it becomes smooth and elastic. If the dough is too sticky, add a little more flour as needed. - Let the dough rise:
Place the dough in a lightly oiled bowl, cover with a clean cloth or plastic wrap, and let it rise for about 1 to 1.5 hours, or until it has doubled in size. - Prepare the maple glaze:
In a small saucepan, combine the maple syrup, butter, and vanilla extract (if using). Bring to a simmer over medium heat and cook for 3-4 minutes, or until the glaze slightly thickens. Remove from heat and set aside. - Shape the dough:
Once the dough has risen, punch it down and divide it into 6-8 equal pieces. Roll each piece into a ball and then flatten each ball into an oval shape, about 1/4-inch thick. - Heat the oil:
In a deep skillet or Dutch oven, heat vegetable oil to 350°F (175°C). Ensure there is enough oil to fully submerge the dough. - Fry the Beaver Tails:
Carefully place the flattened dough pieces into the hot oil, one at a time, being sure not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon to remove the beaver tails from the oil and place them on a paper towel-lined plate to drain any excess oil. - Glaze the Beaver Tails:
While the beaver tails are still warm, brush them generously with the maple syrup glaze. Make sure to cover both sides for that delicious, sticky sweetness. - Serve:
Serve the Maple Beaver Tails immediately, topped with additional maple syrup, powdered sugar, or your favorite toppings (e.g., crushed nuts, cinnamon sugar, or chocolate drizzle).
Notes
- Toppings: Feel free to top your maple beaver tails with whipped cream, chocolate sauce, or even a sprinkle of cinnamon sugar for extra flavor.
- Vegan Option: Use dairy-free butter and plant-based milk to make this recipe vegan-friendly. The egg can be replaced with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
- Storage: Beaver tails are best enjoyed fresh, but leftovers can be stored at room temperature in an airtight container for up to 1 day. Reheat in the oven for a few minutes to restore some of the crispness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Canadian, North American
Nutrition
- Serving Size: 1 beaver tail
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7 g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4 g
- Cholesterol: 30mg